My patisserie and commercial cookery journey.
There were 2 main stages in my patisserie and commercial cookery journey: 1- January 2014 : Cert III in patisserie (6 months intensive program) at Meadowbank TAFE. - exam for every few units to pass - kitchen safety - the bread we made in class was sold at the TAFE Meadowbank bakery (so we had to buy back our own products as the ingredients were owned by school) - for local students (I was a PR) so studies were govt funded, I was lucky to only pay for my own kitchen equipment, and student fees. 2) Dec 2014: Cert III in commercial cookery (1 year) at TAFE NSI. - patisserie units articulated into commercial cookery (so I don't repeat the units) - menu planning Start of Restaurant Service: - service at student run TAFE restaurant at Ryde NSI for one semester. Restaurant Placement: - a 3 month placement at a real restaurant where you are out on your own, where you clock every hour, doing kitchen prep and bak...
